Name: Roasted Root Vegetables With Cider Glaze
Yield: 4 servings
Ingredients: 1 1/2 pounds parsnips, peeled and chopped; 1 1/2 pounds medium carrots, peeled and chopped; 1 1/2 pounds butternut squash, peeled and chopped; 1 1/2 pounds turnips, peeled and chopped; 3 tablespoons extra virgin olive oil; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; Vegetable cooking spray; 3 cups apple cider; 1 cup white vinegar; 1 tablespoon sugar; 1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives

Servings: 4 persons

1 1/2 pounds parsnips, peeled and chopped
1 1/2 pounds medium carrots, peeled and chopped
1 1/2 pounds butternut squash, peeled and chopped
1 1/2 pounds turnips, peeled and chopped
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Vegetable cooking spray
3 cups apple cider
1 cup white vinegar
1 tablespoon sugar
1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives

1
Preheat oven to 425u00b0. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
2
Bake at 425u00b0 for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
3
Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
4
Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Root Vegetables With Cider Glaze

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